Soyriso and Potato Mexican Wontons
This was one of those recipes that happened by accident. I had been staring at this package of soyriso sitting next to these wonton wrappers I randomly bought for over a week! I was initially going to make a simple asian style wonton but for some reason, the idea just wasn’t doing it for me.
So there I was, dreaming about a Mexican wonton and finally one day I just decided to act on it and I am sure glad I did. These little bites of heaven are the perfect thing to make when you have some time on your hands and will please most eaters.
I will say that these are not the healthiest snack or appetizer but they sure do hit all the spots! If you are oil free, just steam the wontons instead of fry them! It’s also important to cook the wontons right after making them so the dough doesn’t dry out. If you want to pre make a big batch, just immediately freeze half of the uncooked wontons for later use.
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Makes 25-30 wontons
The Goods:
3 small golden potatoes
1/2 package of organic vegan soyriso
1/2 red onion, diced
3 cloves garlic, minced
1 package crimini mushrooms, minced
1 tsp cumin
salt + pepper
1 package vegan wonton wrappers
avocado oil
Toppings:
The Method:
In a small soup pan, boil potatoes in water with salt until fork tender. Save about 1/4 cup of the salted water for later.
While the potatoes are cooking, in a large sauce pan, sauté onions with a pinch of salt and dash of avocado oil over medium high heat.
Cook for 5 minutes while stirring to release the flavor of the onions. Add the soyriso, garlic, mushrooms, cumin and a dash more salt.
Cook for about 5 minutes until mushrooms have released water and reduced in size. Add in the drained cooked potatoes with a spoon full of the potato cooking water.
Smash the potatoes into the mixture until everything is combined. Taste for salt. Add to a bowl and set aside to cool.
On a clean working space, lay out all your wonton wrappers in front of you.
Add a tiny scoop of the filling to the inside of each wonton wrapper. Make sure you leave plenty of room to seal it, you’ll use less filling than you think.
With a pastry brush or your fingers, brush water around the filling making sure to get the edges.
Fold the wrapper into a triangle and gently push together the sides so its sealed.
In a heavy bottomed pan, add enough avocado oil to cover the bottom (if you want to steam the wontons just steam them in a steamer basket instead).
Turn the heat on medium and let the oil heat up. You’ll know its ready when you can drop water into it and it sizzles.
Add 8-10 wontons at a time, searing just long enough to get some color on each side, about 1-2 minutes. They cook quickly so don’t walk away during this step!
Add the finished wontons onto a paper towel covered plate while you cook the rest.
Place the finished wontons in a serving dish and top with tomatoes, jalapeños, cilantro, onions and lime wedges.
Enjoy immediately!
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